Indulge in the delectable Watergate Cake, a moist and flavorful dessert that will leave you craving for more. This easy-to-follow recipe combines the richness of pistachio pudding, crushed pineapple, and fluffy whipped cream to create a marvelous dessert that is perfect for any occasion. The cake is incredibly moist and topped with a sweet and creamy frosting, making it a favorite among all dessert lovers. This classic American recipe is a must-try and will surely impress your family and friends.
Ingredients
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 4 large eggs
- 1 (3.4 oz) package instant pistachio pudding mix
- 1 cup crushed pineapple (with juice)
- 1 cup chopped pecans
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/4 cup crushed pistachios (for garnish)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, combine the white cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes, until the batter is well combined and smooth.
- Add the instant pistachio pudding mix, crushed pineapple (with juice), and chopped pecans to the batter. Stir until all the ingredients are evenly distributed.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- Meanwhile, in a chilled mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- Once the cake is completely cooled, spread the whipped cream frosting evenly over the top, covering the entire surface.
- Sprinkle the crushed pistachios over the frosting as a garnish.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
- Serve chilled and enjoy!
